I’ve used the same dough recipe as I use for Sweet Buns with Farmers Cheese and Raisins
1 ½cups– Pure Homemade Pumpkin Puree
1cup– brown sugar
1tbsp.– ground cinnamon
1tsp.– pumpkin pie spice
1tsp.– pure vanilla extract
1cup– pecan chips
Caramel Sauce for drizzling
Make the dough according to the instructions for the Sweet Buns with Farmers Cheese and Raisin
Pumpkin Puree Filling Instructions:
Place all the ingredients except pecans and caramel sauce into a small bowl. Mix it with a spatula until sugar dissolves and all combined.
After the dough proves, remove the dough onto lightly floured work surface. Roll into a ball. Split the dough in half. Place second half back into a bowl and cover it to prevent the dough from drying.
Coat the ball with flour. Roll the dough out into a square.
Pour half of the pumpkin filling onto rolled out dough and spread it out evenly.
Sprinkle ½ cup of pecan chips evenly over the rolled out dough with puree mix. Then drizzle with caramel sauce.
Using pizza cutter cut the dough into many small rectangular.
Stack small rectangular on top of the other ones into a bread pan lined with parchment paper. Make sure you have 1” of the parchment paper stick out on all sides of the pan to prevent juice from spilling out of the pan. One whole rectangular cut into small pieces should fit into one bread pan. Repeat the same instructions with the second half of the dough stacking them into the second bread pan lined with parchment paper the same way as the first one. Place both bread baking pans into a warm place for 30 minutes to proof.
After the dough proofs, drizzle the top of the bread with caramel sauce and bake the bread at 350 F in preheated oven for 40-45 minutes.
Remove from the oven. Let the bread cool in the pan for 15 minutes. Remove the bread from baking pan onto a platter, let the bread cool to warm and enjoy with cold milk, hot coffee or tea.
Pumpkin Pull-apart Bread with Pecans and Caramel https://www.valyastasteofhome.com/pumpkin-pull-apart-bread-with-pecans-and-caramel/